One would not expect that Irish Cuisine has much to offer vegetarians…and yet with a strong tradition of root vegetables, a translation of Irish Stew in a vegetarian idiom is not a big jump. The kohlrabi marries well with the inherent sweetness of the stout.
Serves 4 to 6
- 2 tablespoons extra virgin olive oil
- 3 medium leeks, cleaned and sliced
- 4 medium sized parsnips roughly chopped
- 3 medium sized carrots roughly chopped
- 2 potatoes, chopped into 1 inch chunks
- 2 medium sized turnips (or rutabegas), chopped into approximately 1 inch chunks
- 3 medium sized kohlrabis peeled and chopped into 1 inch chunks
- 1 cup celery, diced
- 4 cups vegetable stock
- 2 cups stout beer
- 1 cup pearl barley
- 1/2 cup fresh parsley, chopped
- A few sprigs each fresh rosemary, fresh thyme and fresh marjoram (or 1/4 teaspoon of each dried)
- Salt and pepper to taste
1. Sweat the Vegetables. In a large soup pot or dutch oven, saute leeks in the olive oil until translucent. Add the remaining vegetables and cook for a few minutes, stirring to coat the vegetables with oil. Reduce the heat to a simmer and sweat for five minutes.
2. Cook the Soup. Add the vegetable stock, stout and barley to the pot. Tie the sprigs of herbs together with a piece of cooking string to make a bouquet garni and add to the pot. Bring the pot to a boil, then reduce heat and simmer for an hour, or until vegetables are tender and stew has thickened, adding water if necessary. Remove the a bouquet garni.
3. Plate the Dish. Season with salt and pepper, divide among bowls, garnish with the chopped parsley and serve with a crusty bread.